Mabhonzo eNyama — Print Recipe

Meaty beef bones slow-simmered with vegetables in a rich broth until the marrow is soft and the meat falls off the bone, a hearty family meal.

Ingredients

1 Rinse beef bones under cold water. Heat oil in a large pot and brown bones on all sides for eight minutes.
2 Add onions and garlic, cooking for four minutes until fragrant and beginning to color.
3 Add tomatoes and curry powder, stirring for three minutes until tomatoes soften and coat the bones.
4 Pour in six cups of water, bring to a boil, then reduce heat to a gentle simmer.
5 Cover and cook for one and a half hours, then add potatoes and carrots for the final thirty minutes.
6 Season with salt and pepper. The marrow should be soft enough to scoop out. Serve with sadza.

Did You Know?

Children in Zimbabwe often compete for the privilege of scooping the rich bone marrow, considered the best part of the dish.